Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels

Douliez, Jean‐Paul; Michon, Thierry; Elmorjani, Khalil; Marion, Didier

doi:10.1006/jcrs.2000.0315

Cited by 317 publications

(330 citation statements)

References 119 publications

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“…Cereal seed ns-LTPs are believed to play an important role in food chemistry, beer and bread technology 74 , but to date, only a role in brewing technology has been demonstrated unequivocally 207 . The ns-LTPs remarkable importance on beer quality, foam formation 79,151 and stabilization 234,235 , beer gushing 131 and brewer's yeast fermentation 111,236 has been recently reviewed 107 .…”

Section: Non-specific Lipid-transfer Proteins (Ns-ltp1 and Ns-ltp2) (mentioning

confidence: 99%

A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs)

Gorjanović

2009

Journal of the Institute of Brewing

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The mature barley seed proteome is dominated by proteins involved in stress responses, including the Pathogenesis-Related proteins (PRs). PRs are currently classified into 17 families. The biochemistry of the PRs families, whose members are constitutively present in barley seed, is surveyed in this paper. These proteins are assumed to protect dormant and germinating seeds against pathogenic microorganisms and pests. The current knowledge on PRs structural and functional properties is summarized in an attempt to illustrate their importance in barley seed innate resistance. At the same time, a platform to understand PRs technological function in cereal foods and in beverage processing and quality is provided.

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Section: Non-specific Lipid-transfer Proteins (Ns-ltp1 and Ns-ltp2) (mentioning

confidence: 99%

A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs)

Gorjanović

2009

Journal of the Institute of Brewing

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“…Hippeli and Elstner [12] suggested that the gushing factor can/could be the member of the non-specific lipid transfer protein (nsLTP) multigenic family of proteins. Barley also contains such proteins, the most abundant being LTP1 found in endosperm [13,14]. This protein is important in the brewing industry as a foam protein with amphipatic nature [14].…”

Section: Introductionmentioning

confidence: 99%

“…Peptides in plants are subdivided into two subfamilies with relative molecular masses of around 9 kDa (LTP1) and 7 kDa (LTP2) with 91 and 67 amino acids, respectively. Both subfamilies have similar characteristics such as a high pI, pattern of four conserved disulphide bridges and location in the aleurone layer of the grain endosperm [13]. These peptides belong to PR-14 family [18] and were originally named nsLTPs after their ability to transfer a variety of lipids across membranes in vivo, including fatty acid, phospholipids, glycolipids and steroids [13,14,18].…”

Section: Introductionmentioning

confidence: 99%

“…Both subfamilies have similar characteristics such as a high pI, pattern of four conserved disulphide bridges and location in the aleurone layer of the grain endosperm [13]. These peptides belong to PR-14 family [18] and were originally named nsLTPs after their ability to transfer a variety of lipids across membranes in vivo, including fatty acid, phospholipids, glycolipids and steroids [13,14,18]. Lindorff-Larsen et al [25] reported that nsLTP bound to C17 fatty acid, which proved probable antimicrobial activity.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of relationships between barley stress peptides and beer gushing using SDS‐PAGE and MS screening

Hégrová¹,

Farková²,

Macuchová³

et al. 2009

J of Separation Science

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The relationship between gushing and antifungal peptides in barley and malt kernels was examined for five barley varieties produced in the Czech Republic with four conditions of infection and treatment. Proteome changes during pathogen-seed interaction were observed with SDS-PAGE and MALDI-TOF MS. These methods were applied as a fast screening for observing the relationship between gushing and peptides/proteins. It was found that the presence of basic peptides, presumably hordothionins and non-specific lipid transfer protein type 1, did not correlate with the degree of gushing for malt (|r|Ao0.07, 0.344), (|r|Ao0.01, 0.494), respectively, as detected by both methods. IntroductionCereal grains are the major source of dietary nutrients all over the world. Barley (Hordeum vulgare L.) is an ancient cereal, which, upon domestication, has evolved from largely a food grain to a feed and malting grain. Barley food use today remains important in some cultures around the world, particularly Asia and northern Africa, and there is renewed interest throughout the world in barley food because of its nutritional value [1]. Barley serves as an important model plant specie for numerous studies in malting and brewing chemistry [2]. Hence, there is an effort to assess product quality by analysis of the primary raw material, barley.Beer quality can be defined in terms of physical and sensory attributes. Pathogen infection on barley is often associated with many aspects of beer quality, e.g. gushing [3]. The term gushing is the uncontrolled release of carbon dioxide occurring when a bottle is opened and beer/foam gushes out; it is related mainly not only to beer, but also to non-alcoholic beverages [4]. Two types of gushing are described in beer. The primary gushing relates to fungal metabolites, i.e. gushing factor, which are present in malt or in other cereal raw materials of beer. The secondary gushing so-called non-malt related can be induced by production factors as are rough bottle surface, carbon dioxide supersaturation, high concentration of heavy metals, high content of oxalates, etc.The primary gushing of beer is associated with the grain being attacked by microscopic fibrous fungi, which is commonly caused by the Fusarium species and other genera such as Aspergillus, Rhizopus, Penicillium and Nigrospora species [4][5][6]. Gushing factors produced by fungi have been studied for decades. Fungal polypeptides (16.5 kDa hydrophobic peptides with eight disulphide bonds) [6][7][8] are produced and secreted by fungi and are involved in the formation of infection structures among other things [6,9]. This may explain that interaction of the fungi with substrate (in this case barley) was required for gushing occurrence [10]. Axcell et al. [11] suggested that gushing may be induced by antimicrobial peptides produced by barley in response to microbial contamination. Hippeli and Elstner [12] suggested that the gushing factor can/could be the member of the non-specific lipid transfer protein (nsLTP) multigenic family of proteins. Barle...

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“…Therefore, sequence of the cDNA clones was modified as follows: puroindoline a construct (PA) codes for a protein lacking the signal peptide only. GSP-1 construct (GSPP) codes for a protein completely processed at the N-terminal (designed according to Douliez et al, 2000). SDS-PAGE analysis of proteins produced heterologously by E. coli showed an additional band at approx.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Starch Binding Experiments: Study of the Proteins Related to Grain Hardness of Wheat

Bakó

Gárdonyi

Tamás

Developments in Plant Breeding

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SummaryTwo friabilin components, puroindoline a and GSP-1 were expressed in Escherichia coli. Starch binding properties of the recombinant polypeptides and of friabilin extracted from wheat flour were compared in vitro. The produced proteins as well as native wheat friabilin bound to starch granules prepared from different (soft, hard and durum) wheat cultivars. Starch granules also bound specifically several wheat endosperm proteins other than friabilin. IntroductionGrain hardness (endosperm texture) forms the fundamental basis of commercial differentiation of wheat cultivars. It is possible to differentiate 'soft' and 'hard' hexaploid wheats and 'very hard' durum wheat as three distinct qualitative classes. Texture determines flour particle size, starch damage, water absorption and milling yield. Therefore, grain hardness is an indicator of the suitability of a particular flour for a particular product. To the grower, texture is important as generally higher premiums are paid for the harder wheats (Morris, 2002).The hardness of the grain is largely determined by the properties of the endosperm. The surface of the starch granules is covered by lipids and special proteins. Hard wheat starches prepared by water sedimentation have more material adhering to their surface than soft wheat starches prepared by the same method when examined by scanning electron microscopy (Barlow et al., 1973). It is generally accepted that the adhesion between the granules and the protein matrix is stronger in hard wheats than in soft wheats. During the milling of hard wheat, starch granules fragmentize. This fragmentation is called starch damage. Starch damage is the most important factor in determining water absorption of flour. It also affects the amount of carbohydrates available to yeasts, the fermentative activity, gas production, loaf volume and, as a result, baking quality. So far the most well characterized source of variation in grain hardness is the Ha (Hardness) locus located on the short arm of chromosome 5D of hexaploid wheat. The genes for puroindoline a, puroindoline b and GSP-1 (the three major components of the friabilin protein fraction) are tightly linked to the Ha locus. There is an unbroken linkage between mutations in any of the puroindoline genes and grain hardness. Friabilin is abundant on the surface of water-washed soft wheat starch granules, scarce on hard wheat starch and absent on durum wheat starch.The biochemical mechanism governing endosperm texture is poorly understood. The cause of the strong adhesion between starch granules and protein matrix in hard and durum wheat cultivars is unknown. How friabilin located on the surface of the granules impairs the adhesion in soft wheats is also unclear. Detailed knowledge on the molecular background of grain hardness could help in producing cultivars specially fit for any one particular purpose.Isolation of the components located at the starch-gluten interface and investigation of their interactions in in vitro experiments might help to elucidate the mechanism ...

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Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels

Cited by 317 publications

References 119 publications

A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs)

A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs)

Investigation of relationships between barley stress peptides and beer gushing using SDS‐PAGE and MS screening

In Vitro Starch Binding Experiments: Study of the Proteins Related to Grain Hardness of Wheat

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